Sour Cream Layer Cake with Caramel Icing
Published: Friday, May 29, 2020
¾ c. butter, softened
3 c. sugar
1 ¼ c. sour cream
5 eggs
¼ tsp. baking soda
1 tsp. salt
2 tsp. vanilla
3 c. all-purpose flour
¼ c. buttermilk
Caramel Icing:
½ c. (1 stick) butter
1 c. brown sugar
1/3 c. milk
3 c. powdered sugar
½ tsp. salt
Heat oven to 325°. Lightly grease and flour 3 (9") cake pans. Cream together butter, sugar and sour cream. Beat in eggs, one at a time. Stir in baking soda, salt and vanilla. Alternate adding flour with the buttermilk. Stir until just combined.
Pour into pans and bake 28-35 minutes, until center springs to the touch. Allow cake to cool completely in pans before icing.
To make the icing, melt butter in a small saucepan. Stir occasionally until it is just brown and foamy.
Stir in brown sugar and milk. Stir until it begins to bubble around the edges. Allow to cool slightly. Stir in powdered sugar and salt vigorously.
If icing is too thick to spread, stir in more milk, 1 Tbsp. at a time. Frost cake quickly. If desired, pour additional caramel sauce over the top of the cake.
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